The phrase "you eat with your eyes before your stomach" is an old one that is nearing cliche, but that certainly doesn't mean it's not true. As a food photographer, I sometimes envision a visual before the recipe comes to mind. I'll think of washes of color or contradicting textures, and then develop a recipe to fit that image.
That happened with this rustic crostini. I love the idea of taking something usually so technicolor like fresh strawberries, and making them a bit moody and sophisticated. Roasting them concentrates their sweetness by caramelizing their sugar, so you get this rich, intense flavor, and a more subtle, almost tawny color palette. Paired with smokey and spicy creamy queso fresco chipotle cheese from The Laughing Cow, this is a unique appetizer you can enjoy over a glass of wine with friends, or as your 3 p.m. pick-me-up.
8 strawberries, hulled and halved or quartered, depending on size
1 teaspoon white sugar
1 tablespoon olive oil
Salt and pepper to taste
Preheat oven to 425 degrees F.
Lay the strawberries out on a baking sheet covered in parchment paper. Drizzle with olive oil, then sprinkle with sugar and a little salt and pepper. Roast for 15 to 20 minutes, until the juices are bubbly and the strawberries have caramelized a bit.
Spread the sourdough with a wedge of cheese each, top with strawberries and enjoy.
Disclosure: This post is part of a collaboration with The Laughing Cow and SheKnows.